Cookery contest. The remaining celebrities battle for a place in the Celebrity MasterChef semi-final as they face the infamous Critic's Table.
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16 celebrities are battling it out to win the coveted MasterChef crown.
I don't think there's much room for error today.
These celebrities have reached the top of their professions.
But can they cut it in the kitchen?
Every flaming stage is nerve-wracking.
I NEED to win it.
Cooking doesn't get tougher than this.
Throughout this week, these three celebrities have been through
the toughest culinary challenges of their lives.
But after today, only the best can become semi-finalists.
I didn't really sleep very well last night.
I was dreaming about this. It matters a lot, yes.
I'd be absolutely gutted if I don't go through.
I'm enjoying it. Cooking in there is fun.
It's more than it is in your house.
I fly by the seat of my pants
but if I can pull it off today,
I will be so pleased with myself.
Today, there's just one challenge - the perfect three-course meal.
We have really tested them.
Now it's for them to prove that they've learnt something throughout this competition.
We want to see all their knowledge on those three plates.
The pressure's on. The pressure is truly on.
It's been a big week but this is an even bigger day.
Today, you are cooking your own three courses
for John, me and three food judges from the WI.
You've got to deliver something special.
You three have really worked hard to get to this stage.
Today it really counts. Let's cook.
They now have just one hour and 45 minutes
to cook their three courses.
Today's three diners are all prominent cookery judges
from the Women's Institute.
Amy Willcock judges cookery competitions across the country
and is popularly known as the Queen of Aga cooking.
Margaret Williams is a WI cookery tutor
and food journalist.
And Jill Brand is one of the WI's top authors,
specialising in the baking of breads, cakes and biscuits.
Those three ladies from the WI are formidable.
They know what they like to eat
and they know the difference between good and bad
and they're not scared to say so.
From the start, TV presenter Tim has struggled with his knowledge of the culinary basics.
What's confusing me here is the egg.
I imagine it goes in the sauce.
I don't know how to make crumble.
Your custard is beginning to curdle and get lumps in it.
But over the week, he has grown to show some real talent.
The seasoning is absolutely spot on.
-Good job. I really like it.
That tastes really good. That needed expert timing and you've pulled it off.
Very good job.
If I pull it off today and get it all out and it looks great,
tastes good, it will be fantastic.
It's a lot of pressure.
What are the three courses that will secure your place in the competition?
I'm going fish cakes with tartar sauce
and then I'm doing a Chinese-style steak
with some deep-fried noodles and some lovely fresh vegetables.
And then we've got rhubarb fool with ginger biscuits.
-I forgot that - with ginger biscuits.
-Please tell me you've cooked these dishes before.
-Yes, I have.
So you're not going to experiment?
You're not trying to work out the finished article while you're cooking?
-No. HE LAUGHS
-You're lying to me, aren't you?
There's just a couple of little things
that I thought I might have a little dabble with today, just to see.
One last question. Do you want to go through?
Yeah. Yeah, I do now, yeah. I want to win it now.
Tim's going to have to work fast to get the fishcake made,
as well as making mayonnaise and cutting up the ingredients for the tartar sauce.
It's a nice menu. It's food I would order.
But it's a lot of work and we know Tim hasn't got a great deal of experience.
Tim, 35 minutes gone.
TV presenter Aggie has been plagued by self-doubt all week.
Why you threw away the first pan of sauce, I have no idea.
I thought it looked burnt.
It's a good, tasty risotto.
Oh, mate, come on.
-You're all right. You're fine.
-It's all right, I just...
That is seriously burnt.
I would love your butterscotch sauce
just to be a little bit deeper and darker.
Trust your instincts.
But she can be an exceptional cook.
Ginger is what I love in there. I really like that. It's good.
Great, thank you.
-Oh! Oh, that's good.
I like the bitter-sweetness of that caramel,
buttery, beautifully cooked flaky pastry.
'I'm not sure how good a cook I think I am.'
Sometimes I think, actually, I'm better than I think I am
and other times I think I know nothing.
So I don't know. I still don't know.
Aggie, the important question today - what are your three courses?
OK, three courses. Starter, I'm doing an endive salad
with some lovely English blue cheese, toasted walnuts
and poached pears.
Second, I'm doing hake with a salsa verde,
crushed potatoes with a bit of spring onion and parsley
and then a yummy trifle for pudding.
-Trifle to the WI!
-Can you imagine?
-Yeah, they're going to love it.
Good, I'm really pleased to hear you say that.
-So it's a question of just keeping your nerves under control.
-Absolutely. That's it.
I'm just going to try and enjoy this.
I want to feel that it's not all horrible
and so nerve-wracking I can't enjoy it.
Are we going to see a stony, stern, Highland approach from you?
You will! Rock hard.
If Aggie can deliver the three courses she is promising - hurrah.
Her main course, hake, crushed potatoes, salsa verde,
sounds really simple but actually is very difficult.
Hake goes all flaky, salsa verde has to be spicy,
those new potatoes need to be peeled and soft and buttery.
Trifle - absolute winner. Well done, Aggie.
I'd happily take a running jump into it if she can make a good trifle.
So far, actress Margi has impressed with her honest cooking.
That tomato sauce is great.
Loads of oregano and lots and lots of garlic, sweet tomatoes.
I think that is brilliant.
Margi cooked a family favourite. She's cooked it before.
Lots of processes going on there - good on her.
But her food often lacks finesse.
You're not supposed to be giving us a buffet.
You have to decide what you think is right.
I don't think you're supposed to set the wok on fire.
You've got to make your food look prettier.
It's like a diamond ring in a carrier bag.
If the bookies were taking bets, I don't think they'd bet on me.
'I want to surprise people.'
I want to surprise John and I want to surprise Greg
and most of all, I want to surprise myself.
Margi, happy today or stressful or...?
I'm a little bit stressed out
because the competition's got more fierce now and they've upped the ante.
Three courses - what are they, Margi?
I'm doing Italian Job tomato soup.
It comes from the heart of Liverpool,
where the Italian quarter is in Gerard Gardens.
It's full of vitamin C, a really good antioxidant.
You've got a little bit of the basmatic vinegar. Is it basmatic?
-Oh, right. So you've got that in there.
And I think what that does is it neutralises some of the sweetness.
And then I'm going to do a Marianna fish pie.
My mother used to make them
and she taught it to my sister, our Marian,
and our Marian taught it to me,
so it's been passed on down the family.
Then I'm doing cream and raspberries with a little whisky in it -
Is there a base to the raspberries and cream?
Is there anything firm in there?
I did take on board last time when I came up with that terrible posset.
You told me that I should have done a biscuit,
so this time, I've incorporated a biscuit into the dish,
as like a crumble texture.
Good. Looking forward to it.
We've got a bowl of wet soup, we've got a wet fish pie,
we've then got a wet dessert.
I'm sure they can all taste great
but how is she going to get them to look smart?
If the presentation of Margi's dishes is anything like the state of her kitchen right now,
we are in big, big trouble.
It just went a little bit crazy, the whisk.
First to face the critics is Tim.
I'm looking forward to this.
There's a lot of things here to excite the taste buds.
We've got Tim's first course - fish cakes with a tartar sauce.
Sounds simple but simple is good.
If you get something like fish cakes right, you can't beat it.
Think about these starters, now, Tim, please.
Go. Do it.
Tim's starter is smoked haddock fish cakes with tartar sauce.
It's really nice. The fish is well cooked.
There's a lovely crisp crust to them.
Nice soft texture of the fish inside.
I think the tartar sauce is very nice.
There's a hit of mustard, really nice and tangy,
getting those capers zinging through.
Nice bit of dill.
I don't know why but I'm really pleasantly surprised.
Absolutely lovely, these, but I do hope he made the mayonnaise.
I like it. It's light and crisp on the outside.
The potato's fluffy
and it's really strong with that lovely smoked fish flavour.
Tartar sauce, really good.
Lovely, rich, horseradish, mustard - very, very good.
But he's used pre-made mayonnaise.
I would have thought he'd make his own mayonnaise in a competition.
-Right, Tim, you've got 15 minutes for your mains.
-And you haven't done your veg.
-I'm going to chop the veg now.
-You haven't done your veg for your main course yet?
-I don't know what Chinese steak is, do you?
-Never had it.
Maybe it's the spices he's using. It will be an interesting wait-and-see.
-I'm running out of time.
-Seven minutes for your main course.
-How long's that steak going to take?
Are you going to put the pan on now, then?
And then at least it's hot while you chop your veg, eh? That's it.
Four minutes before these mains go out.
90 seconds and they've got to go.
Well done, Tim.
This is my Chinese steak. I'm going to serve you last - I'm sorry.
-It smells wonderful.
-Let's hope it tastes as nice as it smells.
I put a lot of work into that.
Tim's main is Chinese-spiced steak, marinated in sesame and soy,
served with stir-fried pepper, courgettes, carrots and fennel
and deep-fried rice noodles.
These crispy noodles, these are rice noodles, they look great.
I think it's a fun dish. It really says eat me.
-Oh! Very tender.
-It's beautifully cooked.
-That's perfect. Look at that.
I think putting the fennel into the vegetables has given it a different dimension.
The steak is really tender, very nicely cooked.
The vegetables are colourful, pleasing to the eye,
but these rice noodles are a disaster
because you can't really eat them unless you use your fingers.
They look good but they're not for me.
Mm. Beautiful steak. I love the sesame and I love the soy
on the sweet vegetables - I love that.
But it's not easy to have a mouthful of crispy noodles with steak and veg.
I think the beef flavour is too strong for the Asian flavours on all those vegetables.
Tim's dessert is rhubarb fool with ginger biscuits.
I wonder if it will be the pink rhubarb. That would be wonderful.
Being good WI judges as we are,
we're going to make sure that those ginger biscuits snap.
-You've got to go now, Tim. Ready to rock and roll, mate.
I've got to trust my balance, here.
Not one single timing issue from Tim. Bang on.
Bang on time.
Don't laugh at me, I've...
Erm, your final dish for the day is in-season rhubarb fool
with a lovely ginger biscuit.
Or two ginger biscuits because I thought you might be hungry.
-Oh, it's got lots of rhubarb in it.
I'm a little disappointed with the rhubarb fool.
It's not quite right. It's not quite balanced.
I just find it very sweet
and I'd expected it to be much more zingy.
I don't find it as sweet as I think Jill does.
I like the sharpness of the rhubarb
with the lovely crisp ginger biscuit.
I quite like that.
SNAP Well, they certainly snapped.
I think the biscuits are the best bit.
Oh, I like that. Mm.
Mm. Sweet and sharp and loads of vanilla, as well.
That's good. Really good.
The biscuits are lovely, really rich, with fresh ginger.
Really nicely made. I love the crunch against the texture of the rhubarb fool.
I like it but at the end of the day, it's rhubarb and cream.
I got out three courses of dinner in an hour and 45 minutes to not a bad standard,
so I've impressed myself, if not the critics - I doubt it.
I imagine they'll think it's all right, you know?
They'll probably give me a six or seven out of ten, I suppose.
Right, Aggie MacKenzie.
She'd better have clean plates, that's all I can say.
-Three minutes on your first course, Aggie.
Pear and blue cheese is a classic combination, isn't it?
There's not much skill in this. The only skill is poaching the pear.
The rest is an assembly job, isn't it?
But she has a real balancing act to do here,
that's the main thing about this dish.
-Is it perfectly seasoned?
-I've checked the seasoning.
-You've tasted your own food?
-Oh, yeah, I have. I think it's OK.
I think it's all right.
-Are we ready to go?
-Yeah, we can, we can.
-Good luck. Smile on your face.
Well done, Aggie.
-No, it's nice.
-Practical. It's a good idea.
-How are you?
Who's going first?
For her starter, Aggie has made an endive salad
with blue cheese, poached pear, walnuts
and a sweet mustard dressing.
-It's all wilted. Oh, dear.
-It's quite flabby
and, actually, endive should be nice and crisp.
It's got quite a strong acidic smell,
which is quite off-putting, actually.
All the flavours are competing and it's all rather slimy in texture.
It's supposed to have a sweet mustard dressing.
I can't really tell what the dressing is.
I think for someone who deals in other people's messes...
this is a bit of a mess.
Blue cheese, nuts, pear - happy, I'm happy.
It's that mustard dressing as well that makes it a little confused.
Everything's beautifully made, beautifully seasoned and presented.
It's just slightly unbalanced.
Aggie, for her second course - hake, an interesting choice.
A very nice firm fish, so I'm really looking forward to trying this one.
The salsa verde, that should be really vibrant, a zinginess to it.
Yeah, I'm looking forward to that, too.
We've got six minutes left.
Then the WI needs feeding.
That's nice. That looks really good. Really, really good.
-Let's go. Let's take it to them. Come on.
Brilliant, Aggie. All on time, all looking beautiful, all the same. Well done, you.
Straight back for your dessert, huh?
Aggie's main is pan-fried hake with salsa verde
and crushed new potatoes.
I find the salsa verde overpowering with the garlic.
Well, Amy, I am totally with you.
My first taste of the salsa - so overpowering.
It's such a beautiful fish.
A minute or two less cooking, it would have been fabulous.
Not for me, I'm afraid.
Everything on that plate is really nicely made.
I love that fresh mint and basil with the potatoes.
I think the fish is cooked beautifully
but for me, that sauce is just a little bit big
for that beautiful, subtle fish.
I understand what you're saying. Actually, I really, really like it.
The flaky fish, the strength of that sauce. I'm into that.
Right - trifle.
Well, that brings back memories of my granny on a Sunday afternoon.
-Come on, Aggie!
-Don't panic me!
-How's your nerves?
Fine until you lot start.
-It's got bananas in it?
I always put bananas in my trifle.
-Are you happy?
-Yeah, I think so.
-Can we take these, then?
-Come on. You're looking at them and looking at them.
-I'm ready to go.
It's just... Ooh.
Come on, let's go.
-You're first this time.
For her dessert, Aggie has made a boozy trifle with banana slices
and topped with a toasted oat brittle.
The presentation isn't right.
I feel this has just been, you know, spooned onto the plate.
I don't think it tastes as bad as it looks,
in a funny sort of way.
It's not too bad as trifles go.
I don't like the banana in the trifle.
To me, it's not traditional.
I think having put all the component bits on my spoon and eaten it,
the flavours, actually, are really nice.
If a little bit more effort had gone into constructing it,
that would have been really excellent.
I don't like that at all.
There's something down the bottom there that is spongy,
steeped in booze and bitter.
It's unattractive, it's not sweet enough.
It's weird. I don't like it.
'I don't know how it went. I thought everything looked nice.'
I was happy with the way the trifle was in the end.
I'm exhausted. Emotionally drained.
Last to face the cookery judges is Margi.
Margi's first course is an Italian Job cherry tomato soup.
I just hope there aren't any Minis in it.
Sometimes people think, "Oh, I'll just do soup. It's easy."
But actually, when you get soup right,
it's absolutely delicious.
If you get it wrong, it's just a mess.
It's melting my mascara.
No, no, no, don't do that.
If you do that with that boiling hot soup in there, it will explode.
-Let it cool down?
-Grab a cloth and we'll do it together.
I need a cloth to go over the top.
Right, now go. Go on.
-See what I mean?
-I see what you mean now. Thanks for spotting that.
That should do it, shouldn't it?
-How are you doing on your fish pies?
-I just want to get it in the oven.
-They're nearly ready.
-So the potato tops need to go on and then in the oven, yeah?
You don't have to give them too much, you know.
-Is that enough?
-Yeah, yeah. They've already had 19 plates of food.
You've got two minutes left.
Is that all right? I'll get off with these.
I hope they've still got a good appetite left.
-She always delivers.
-It's nice. Nothing wrong that.
Margi's starter is the Italian Job tomato soup,
served with grated Parmesan cheese and croutons.
This lives up to the description. Tomato soup.
It looks like tomato soup should. The colour's how you would expect.
I think it's the correct consistency.
Nice balance of flavours and I like the garnish of cheese on the top.
-I find this rather pleasant.
-There's a very good base flavour.
A really nice dish.
I think it tastes great.
It tastes like the topping on a pizza with rich cheese and tomato. It's really delicious.
It's got the tang of the Parmesan on the top, as well.
It's full-flavoured. Margi, well done.
Margi, fish pies - do you need to put your oven up?
-Or bring them up a shelf?
-I'll bring them up a shelf.
And don't forget your dessert, mate.
-I don't really know what Marianna fish pie is, do you?
It might be that it's one of her friends
or it's someone who's given her that recipe.
We all have our own way of making fish pie, don't we?
It's quite a personal thing.
I would like to see it with mashed potato and lovely rich sauce.
-You have got about eight minutes left to serve your main course.
-OK, thank you.
-Can we go?
-Well done, Margi.
-Do you think they're hot in the middle?
-Do you think your fish pies are hot in the middle?
Yes, I think so.
Well, a bit late now, mate, because you're serving. Let's go.
-I'm losing the plot, now.
-No, you're not. It's good. Come on.
-Tell them they've got peas to come.
-Yes, I will.
Thank you, ladies. This is Marianna fish pie.
-My sister but my mother invented it first
and she taught my sister because she's older than me
and then my sister taught it to me - our Marian.
And there's peas to come.
For her main course, Margi has made Marianna's fish pie,
served with peas.
This is definitely a hearty portion.
Clearly this is not for one person.
Slightly more seasoning in the potato, perhaps?
I agree about the seasoning and maybe the fish is a little overcooked.
If we're looking for a high standard of presentation,
she should have piped the potato on the top
and then given it a nice egg wash to give it a really crispy topping.
-The thing is it's her mum's pie.
-It's her mum's.
And her mum would have just put it on as she has.
-She has been true to the recipe.
The one thing, though, that we're looking for is a MasterChef
and although home cooking is great,
maybe this isn't quite the place for home cooking.
It's more like a potato and fish bake,
rather than being a fish pie.
Fish pie should be lots of fish, lots of sauce mixed together.
You punch through the potato and all the sauce comes through and it's not doing that.
It's mostly mashed potato with a little bit of fish.
You have to go through that much potato
until you get a piece of fish.
It doesn't work.
SHE CHUCKLES GRIMLY
-So, Margi, your dessert's done?
-It's ready to be served.
-In the fridge?
-Yeah, it's in the fridge.
-Nothing else to do at all?
So why all the chaos with the main course and the starter?
I suppose because I had a lot to look after.
I imagine the Highland berry cream is going to be very rich
and probably with alcohol in it.
I hope that it's not too sloppy
and it's a nice blend and balance.
-All yours, Margi. Go for it.
Time for desserts.
-Is that it?
-I thought she was going to do something to it.
-So did I.
OK, ladies, I hope you've got room for one last little dessert.
This is the Highland Fling and enjoy, girls.
-Plenty of cream and raspberries.
Margi's dessert consists of cream, raspberries, whisky and oats.
I don't think the cream's whipped enough.
It's far too sloppy.
The big issue is the consistency
and as it's standing, it's actually becoming more liquid,
which is a disappointment.
The whisky's not harsh. That's good.
I agree. I think the whisky is a nice whisky flavour.
It's what it is. It's just some berries and some cream and whisky,
which is what we thought it was going to be.
At the end of the day, it is a very, very simple dish.
-It's whipped cream with a few raspberries on the top.
You know, it's that word that we try and avoid - it's nice.
It's like a whisky milkshake with raspberries.
It's such a shame
because those raspberries and really good whipped cream
with whisky and honey is a beautiful thing
when it's done well and it's held together.
That's just liquid.
It's surprising how much it affects you.
Before you actually go on, you get stage fright.
You get an attack of the nerves and you start losing the plot.
I just hope I've done enough to secure myself a place.
It's been an interesting day
because they have all put themselves under a lot of pressure.
The first time they walked in here, they couldn't make ravioli.
Today, they have done three courses
for those very, very harsh critics from the WI.
There were some surprises out there today.
More ups and downs than a big dipper.
I think Tim had an excellent round.
All of his dishes looked good.
He didn't have a single timing issue.
Nobody had a timing issue today.
Tim really pushed out the boat today.
Smoked haddock fish cake, tartar sauce.
I thought he would have made his own mayonnaise but he cheated a bit.
But he actually got a good result.
The really sharp tartar sauce set off the smoked haddock beautifully.
Crisp outside, cooked all the way through.
A nice little fish cake.
You and I didn't agree with the Asian-flavoured steak
but I really liked that as well.
The texture of the steak didn't quite work for me
with the vegetables and the noodles.
His dessert, his fool, was really lovely.
It was well made, it was a nice bit of rhubarb,
the cream was rich, lots of vanilla.
Ginger biscuits were really good.
Have I done enough to go through? I don't know.
The best chef, or the one that John and Greg think has potential, should win it.
If I go through it's because they believe I was the best.
If I don't, then I wasn't.
GREG: Margi started off really well.
What we wanted to see from her was her raise the standard of her food.
That really nice tomato soup, I loved that.
And she had croutons, she had a little drizzle of cream,
she had Parmesan cheese and I really enjoyed that.
The fish pie - that much potato, that much fish, no sauce,
cheesy top on it.
It was like a potato pie with cheese on it
with a little bit of fish at the bottom. A real shame.
The dessert, the whisky and raspberry milkshake,
which was supposed to be a Highland Fling, it wasn't right.
All the right ingredients for a beautiful, beautiful dessert
but not in the correct amounts
and the cream should have been whipped thick.
If you choose to cook the dishes that I came up with,
they're traditional, they're quite straight,
you've got to cook them really well.
'But who knows?'
It's either thumbs up or thumbs right down.
Aggie worked really hard today.
She worked in a very different way today, very planned and precise.
She gave herself a huge amount to do.
I thought Aggie's starter was a little confused.
Pear, cheese, walnuts, chicory - great.
I thought the dressing, the mustard dressing, was a step too far.
But I loved the concept, loved the way it looked,
the sharp bits of endive.
The WI, it has to be said,
really didn't like Aggie's starter or her main.
But I really liked the fish.
Really liked the fish with the crushed potatoes
and that salsa verde was punchy and strong.
That hake, beautifully cooked.
There was an issue with her seasoning before
but today she got it absolutely right.
The pudding, I really disliked.
There was like a great big boozy, bitter fig roll
at the bottom of a load of cream.
I was expecting something in a cone shape,
built up with layers, really pretty.
We got a big shovelled out slop in a bowl.
I've got to agree with you. The dessert - presentation, real issue.
I've eaten a few trifles in my life, you've had a lot of trifles,
you know, and that was a trifle off a trifle.
I would love to stay in. Love to stay in.
I really haven't got a sense of whether it was OK or not.
Honestly, I really don't.
At the start of today, you and I talked
and we said what we wanted to see from all three.
Whether Tim had learnt enough to cope with the challenge.
Margi, whether she could bring finesse to her flavours.
Aggie, a little bit of confidence.
I don't think everybody today achieved those goals.
We've got to be sure that whoever we put through today
has the ability to maybe win this competition.
If they don't have that ability, it's not worth putting them through.
We have to make a decision.
A tough competition and an extraordinary week
and you three have fought really hard.
Today was a real challenge.
We have to look at you three
and think about the potential
and really, who has the ability to win MasterChef.
Because it comes down to that. We have made our decision.
The first person leaving the competition...
'I'm disappointed. I would have loved to have carried on
'but I'm hoping I did Liverpool proud.
'It's definitely inspired my passion for cooking.'
It's reignited it and I really feel like a winner in that way.
OK. Aggie and Tim.
Tim, you're not the most experienced cook.
Today, we think you really excelled.
Aggie, you disappointed today...
but we know how good you can be.
You're both staying in the competition.
-Oh, my God! Well done.
-Oh, my God. I'm so chuffed.
I am so chuffed.
'I am surprised to get through.'
I'm so relieved. That's the overriding feeling.
If I've got any sort of hope about winning this,
I'm going to have to stop thinking, "Oh, I'm not confident,"
and just go for it, just go for it big time.
Before the competition, I thought, "Oh, I'll win."
Day one, I thought, "What am I doing here? I'm so useless."
I was so out of depth.
And so it's amazing I've come through.
I feel a bit like a schoolboy when the teacher says you're good at something.
'It's a really lovely feeling.'
-Oh, well done!
Next week the pressure in on for four new celebrities.
Bash us out a tune, Danny.
To become MasterChef champion,
they'll have to prove they've got what it takes.
There's nothing wrong with your cooking
that a deep breath and a count to ten wouldn't cure.
Gentlemen. It's a work in progress.
That's a treat. That is an absolute treat.
I feel like this has been like our first date...
and we're not kissing yet.
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The pressure intensifies as the remaining celebrities battle for a place in the Celebrity MasterChef semi-final. At the end of this episode the contestants will learn who has been deemed worthy of a semi-final place, and who will have to hang up their kitchen whites for the last time.
The task is simple: prepare a three-course meal to wow the judges. But it is not just John and Gregg they need to impress, the celebrities must face the infamous Critic's Table. They must cook a faultless three-course meal for three of the most knowledgeable and discerning cookery judges from the Woman's Institute.
It is the celebrities' last chance to secure their place in the semi-final, so the heat is on in the MasterChef kitchen. Recipes, timings and presentations must all be perfect to impress the panel - but can the celebrities perform under the pressure?
Only the best can go through to the semi-finals and become a step closer to winning the title of Celebrity MasterChef 2011. For those who don't make the grade, the journey ends here.